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Articles by Syed Mubbasher Sabir
Total Records ( 2 ) for Syed Mubbasher Sabir
  Syed Mubbasher Sabir , Sardar Waheed Khan and Syed Sarfraz Gardezi
  The present work was done for the estimation of trace metals in eight samples of drinking water collected from springs, wells and taps of Bagh city and around. Springs and wells are open and can be approached by any contaminant. The concentrations of Pb, Cu, Ni, Mn and Zn in water samples were determined. The overall concentration of trace metals ranged from 0-7 ppm. The concentration of lead was found quite high (0-7 ppm). The maximum concentration of lead (7 ppm) was found in the Sample (5). The concentration of copper was also found high (0-4 ppm). The maximum concentration of copper (4 ppm) was recorded in Samples (2) and (5). The concentration of nickel, zinc and manganese were found small (0-3 ppm). Thus, the contamination of drinking water by Ni, Mn and Zn is less as compared to Pb and Cu. Physical analysis of water was carried out to assess the quality of water. Temperature was found between 18-230C for different samples. All samples were tested and found colorless, odorless and tasteless. PH was determined by pH meter and ranked from 5.5-7. Most of the samples were almost at neutral pH, however, sample (5) was reported acidic (pH 5.5).
  Syed Mubbasher Sabir , Imran Hayat , Imtiaz Hussain and Syed Riaz Ali Gardezi
  Experiments were carried out to find out the chemical composition of eleven species of edible mushrooms reported from the Forests of Azad Kashmir. The results obtained were used to compare with those of some commonly known edible mushrooms. Some lesser known edible mushrooms identified in Azad Kashmir Such as Amanita ceciliae, Volvariella bommbycina, Collybia dryophila, C. ellipsoidia, Flammulina velutipes, Laccaria globosia, Marasmiellus najmii, Marasmius oreades, Oudemansiella radicata, Russula aeruginea and R. chamaeleontina were analyzed for their chemical constituents including total dietary fiber, crude protein, fat, ash, moisture and carbohydrate. Despite the differences in the chemical composition of mushroom samples, when compared to the common edible mushroom Lentinius edodes (shiitake), the overall nutritional values of the mushrooms were good.
 
 
 
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